Menu Strategies

Best practices for creating innovative menus and signature dishes
pret a manger salad
Offering ready-made composed salads can cut down on waste, save labor, speed the line and increase fresh grab-and-go items. It can also control costs.
blueberry pancakes
While only 14% of operators surveyed for FSD’s 2016 FoodService Handbook expected breakfast sales to surge this year, jumping on the bandwagon looks profitable.
salad chef
To keep up with the growing demand for healthy, customizable options, operators are kicking their old salad bars to the curb and engineering new offerings.
blender berries

As juice and smoothie bars rise in popularity in a variety of noncommercial venues, the latest technology can make a big difference in keeping service running smoothly....

The search for different ways to satisfy consumers' hunger for bolder flavors is leading some operators to try innovative uses of familiar root vegetables. ...
So long, chicken Parm—hello, Cuban sandwich. What consumers want between two slices of bread is changing at a considerable clip, says a new Technomic study on sandwich trends.
Chain restaurants have taken a cue from carnivals this summer, churning out new iterations of fried-anything fare faster than a tilt-a-whirl. Here’s a sampling of the sort of concoctions that may...
Exclusive research from Technomic shows that consumers' demand for "cleaner," less-processed foods does not always translate into a willingness to spend more...
bbq pulled pork sandwich
From pit-roasted whole hogs to smokehouse brisket, barbecue celebrates the time-honored techniques and traditions of regions from central Texas to Memphis.
A look at hot and fizzling trends in Google’s Food Trends 2016 shows what could be big with operators in the near future, and what's falling in line with current noncommercial favorites...

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